Samosas

We had made a curry with all of our vegetables for the meal tonight, including some pureed pumpkin.  As it is the weekend, I decided to make the samosas as an accompaniment to make the meal a bit more special.  I had some filo pastry in the freezer that was from last year, and so I used that.  We often see filo pastry on a reduced yellow sticker.  This is not a proper samosa recipe, but just one that I made with what we had in the fridge.  You can use any vegetables that you have.  This is a good way to prevent waste and use up your sad looking vegetables.

Ingredients

1 small onion, diced small,

a clove of garlic, crushed

1 small carrot, diced small

1 potato, diced small

Half a small courgette, diced small

A small potato or sweet potato cubed,

A couple of green tops from spring onions, sliced thinly

Some frozen peas, defrosted

3 tsp of medium curry powder

Tomato puree

Pinch of salt

Melted butter

Some filo pastry

Method 

1.  Cook the cubed carrot and potato in a splash of water in a bowl in the microwave for about 3 minutes.
2.  Add the rest of the vegetables and cook for a couple of minutes.  You don’t need a lot of vegetables.
3.  Drain.
4. Add a squeeze of tomato puree and the curry powder and a pinch of salt and mix thoroughly.
5. Open up the pastry.  I put down 3 layers and put melted butter between the layers,
6. Cut the pastry into 3 or 4 inch strips.
7. Fold the samosa. (I had melted butter on my pastry and so it stuck when I folded it.  There are videos on google which will show you how to fold.
8. Fry or cook in the air fryer (200C) until golden brown.

Mine were a bit greasy.  Next time I will not put melted butter in between the layers but will just put melted butter on the samosa when folded.  They tasted lovely, though.  I have more pastry that needs eating up and so I will making some more for when we eat the rest of the curry this week.  Mr S will also take some in his packed lunch tomorrow.